CN101564058B - Process for aging meat duck after butchering - Google Patents
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- CN101564058B CN101564058B CN2009100278637A CN200910027863A CN101564058B CN 101564058 B CN101564058 B CN 101564058B CN 2009100278637 A CN2009100278637 A CN 2009100278637A CN 200910027863 A CN200910027863 A CN 200910027863A CN 101564058 B CN101564058 B CN 101564058B
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Abstract
The invention belongs to the technical field of agro-product processing, and relates to a process for aging a meat duck after butchering. The process is characterized in that the butchered and cleanedmeat duck is subjected to acid discharge after precooling and spray preservation, wherein the acid discharge is carried out by two stages: the first stage is at a temperature of between 5 and 8 DEG C and humidity of between 70 and 75 percent for 2 to 3 hours; and the second stage is at a temperature of between 0 and 4 DEG C and humidity of between 85 and 90 percent in 13 to 14 hours. Experiments prove that the method can obviously improve the tenderness, moisture retention, flavor and other comprehensive qualities of the killed meat duck, and can ensure and improve product safety through spray preservation. The process has short period and convenient operation, and can be applied to industrial production.
Description
Technical field
The invention belongs to technical field of agricultural product process, relate to a kind of process for aging meat duck after butchering.
Background technology
After animal killed, Invivo oxyger-supply stopped, but biochemical reaction is still carrying out in the cell, along with the continuous decline that the anerobic glycolysis of glycogen produces lactic acid and ATP content, cause that meat fiber shrinks continuously and stiff gradually, at this moment, hard, the poor water retention property of meat should not directly be processed and eat.Stiff muscle is under the decomposition of muscle endogenous enzymes (mainly being cathepsin in calcium kinase and the lysosome) to muscle fibre and structural proteins thereof, muscle is deliquescing progressively, make the meat tender succulence that becomes, good ripe easily mashed, delicate mouthfeel, delicious flavour, and nutritive value is higher, and the muscle of this moment can be described as " acid discharge meat ".
The existing abroad last 100 years history of the acid discharge research of meat, acid discharge poultry meat (ox, sheep, pig etc.) has become the main product of external meat consumption market, but external poultry especially breed and the consumption figure of aquatic bird (duck, goose etc.) is very low, and its acid discharge technical study does not have relevant report so far.Because differing greatly of fowl and poultry self muscle characteristics, the acid discharge technological parameter of poultry obviously is different from poultry meat, the therefore essential specific aim technology that adopts.
The research of domestic relevant acid discharge meat still is at the initial stage, and the poultry of acid discharge at present meat market at home still accounts for low ratio, and the research of relevant acid discharge poultry more belongs to blank with application.China is that the meat duck is cultured, processes and consumption big country, and the breed amount accounts for the world more than 75%.Therefore, set up a perfect duck acid discharge processing technology, will have broad application prospects, all significant to improving the quality of products, satisfy consumer growing demand even promotion products export to high-quality duck.
Summary of the invention
Technical problem
Task of the present invention provides a kind of process for aging meat duck after butchering, and the edible quality and the quality safety of killing the back duck can be improved and improve to this technology, and the raw material of high-quality is provided for enterprise's deep processing and consumer's cooking processing.
Technical scheme
Process for aging meat duck after butchering of the present invention, realize through the following steps:
1) precooling: will place 30 minutes through the meat duck after butchering and cleaning in 10 ℃ of precooling rooms;
2) spraying preservation: evenly spray 1.5% lactate buffer solution to meat duck surface;
3) acid discharge: the meat duck that has sprayed lactate buffer solution carries out acid discharge in two stages: the phase I temperature is 5-8 ℃, and humidity is 70%-75%, and the time is 2-3 hour; The second stage temperature is 0-4 ℃, and humidity is 85%-90%, and the time is 13-14 hour.
Described acid discharge is carried out in two stages, and optimum condition is: the phase I temperature is 7 ℃, and humidity is 75%, and the time is 2 hours; The second stage temperature is 4 ℃, and humidity is 90%, and the time is 14 hours.
The following experimental result of selection foundation of above-mentioned condition:
Maturity situation of change in table 1 duck (brisket) the acid discharge process
According to the analysis-by-synthesis of pH value, shearing force, panelization index maturity indexes (table 1) such as (MFI), duck kills the back and reaches minimum at 12 hours pH, the at this moment stiff maximum that reaches, and meat is the poorest; Under the effect of intrinsic protein enzyme, muscle and connective tissue be changed significantly, and after 16 hours, shearing force, panelization index variation are tended towards stability by stiff progressively lax subsequently, and numerical value changes not quite subsequently, proves that it is mature on the whole.Therefore the acid discharge cycle is defined as 16-18 hour, can reach the acid discharge effect substantially.
From humiture, it is to cause that for preventing that the muscle supercooled from shrinking quality descends that temperature progressively reduces.Acid discharge phase I product surface moisture is higher, can reduce product surface moisture fast than low humidity, even form thin film, control product growth of microorganism and internal moisture have been distributed better effect, and in second stage in order to prevent the moisture excessive vaporization, need suitably to improve humidity.
Beneficial effect
1, determined economical rationality acid discharge parameter: because different types of livestock and poultry meat muscle fiber difference is very big, the acid discharge method divergence of duck and beef is remarkable.(application number: 200610134130.X) the acid discharge time is 76-74 hour to the acid discharge method of a kind of beef of reference, more there is data to show, beef acid discharge time even reach 10 days, show with acid discharge in the 15-17 hour experiment of making comparisons that with duck 76-74 hour maturity index difference is significantly (seeing Table 2) not.
2, edible quality is significantly improved: production application proves, through the acid discharge duck that this method is handled, water-retaining property raising, fine and tender taste, good ripe easily mashed, succulence is delicious, not only be easy to chew, and digestion, absorption rate are improved.
The process-cycle of the different processing technology ducks of table 2 and maturity index
Annotate: assay method list of references: Kriese P R, Soares A L, Guarnieri P D, et al.Biochemicaland sensorial evaluation of intact and boned broiler breast meat tenderness duringageing, Food Chemistry, 2007,104:1618-1621.
3, security of products improves: acid discharge meat is by the measure of cold chain and spraying lactic acid to reduce bacteria, the growth of duck surface microorganism is effectively controlled, simultaneously, meat surface can form one deck drier oil film in the process of cooling processing, reduce water evaporates, stop microbial reproduction and surface to be invaded simultaneously, guaranteed the safety and sanitation of meat.
Four, the specific embodiment
The invention will be further elaborated by the following examples.
Embodiment 1
Select the sheldrake of individual gross weight at 2.5-3.0kg for use, the raw material duck is through slaughtering, bloodletting, depilation, clean thorax, remove afterbody, the light duck.Clean surperficial watery blood and foreign material, hang draining after 40 minutes, placed 30 minutes in 10 ℃ of precooling workshops; The light duck through revolving rail by the spray tunnel, is adopted atomizer, carry out evenly spray (about 10 minutes) of light duck surface with 1.5% lactate buffer solution (10 ℃ of water temperatures), spray finishes directly to be delivered to the acid discharge workshop; Acid discharge is carried out in two stages, the phase I: the workshop temperature is that 7 ℃, humidity are 75%, the time is 2 hours, second stage: the workshop temperature is that 4 ℃, humidity are 90%, the time is 14 hours; Acid discharge finishes to cut apart (temperature is 6 ℃ between partition cart), after the vacuum packaging, and 0-4 ℃ of refrigeration accumulating, shelf life is about 7 days under the cold chain condition.
Embodiment 2
Select kind duck of individual gross weight at 3.5-4.0kg for use, the raw material duck is through slaughtering, bloodletting, depilation, clean thorax, remove afterbody, the light duck.Clean surperficial watery blood and foreign material, hang draining after 40 minutes, placed 30 minutes in 10 ℃ of precooling workshops; The light duck through revolving rail by the spray tunnel, is adopted atomizer, carry out evenly spray (about 10 minutes) of light duck surface with 1.5% lactate buffer solution (10 ℃ of water temperatures), spray finishes directly to be delivered to the acid discharge workshop; Acid discharge is carried out in two stages, the phase I: the workshop temperature is that 8 ℃, humidity are 73%, the time is 3.0 hours, second stage: the workshop temperature is that 4 ℃, humidity are 85%, the time is 14 hours; Acid discharge finishes to cut apart (temperature is 6 ℃ between partition cart), after the vacuum packaging, and 0-4 ℃ of refrigeration accumulating, shelf life is about 7 days under the cold chain condition.
Claims (1)
1. process for aging meat duck after butchering, this technology comprise placing 30 minutes in 10 ℃ of precooling rooms through the meat duck after butchering and cleaning, and pass through spraying preservation again, carry out acid discharge at last; It is characterized in that described spraying preservation is evenly to spray 1.5% lactic acid solution to meat duck surface; Described acid discharge is carried out in two stages: phase I workshop temperature is 7 ℃, and humidity is 75%, and the time is 2 hours, and second stage workshop temperature is 4 ℃, and humidity is 90%, and the time is 14 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100278637A CN101564058B (en) | 2009-05-18 | 2009-05-18 | Process for aging meat duck after butchering |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100278637A CN101564058B (en) | 2009-05-18 | 2009-05-18 | Process for aging meat duck after butchering |
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| CN101564058A CN101564058A (en) | 2009-10-28 |
| CN101564058B true CN101564058B (en) | 2010-10-20 |
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| CN2009100278637A Active CN101564058B (en) | 2009-05-18 | 2009-05-18 | Process for aging meat duck after butchering |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232562B (en) * | 2010-04-20 | 2013-05-15 | 河南伊赛牛肉股份有限公司 | Acid discharging process of beef carcass |
| CN103931729B (en) * | 2014-04-11 | 2017-01-25 | 广西华兴集团有限公司 | Method for keeping freshness of meat of slaughtered live duck |
| CN103988878A (en) * | 2014-05-23 | 2014-08-20 | 徐州鑫珂食品有限公司 | Cut duck sterilization technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1875724A (en) * | 2006-07-16 | 2006-12-13 | 辛海波 | Air conditioned fresh-keeping method for cold fresh meat |
| CN101171971A (en) * | 2006-11-03 | 2008-05-07 | 初景武 | Aging method of beef |
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2009
- 2009-05-18 CN CN2009100278637A patent/CN101564058B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1875724A (en) * | 2006-07-16 | 2006-12-13 | 辛海波 | Air conditioned fresh-keeping method for cold fresh meat |
| CN101171971A (en) * | 2006-11-03 | 2008-05-07 | 初景武 | Aging method of beef |
Non-Patent Citations (2)
| Title |
|---|
| 高国荣.浅谈排酸肉的营养需求.养殖技术顾问.2008,(12),140-141. * |
| 齐晓巍.浅谈肉的"冷却排酸"过程.食品研究与开发.2003,24(1),8-9. * |
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| CN101564058A (en) | 2009-10-28 |
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